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Super Sundae

We love any excuse to dig in to a scoop or three of
our favourite ice cream. Which means we’ll definitely be celebrating Ice Cream
Day on Sunday 21st July with an ice cream and pancake Super Sundae.

In 1984, President Ronald Reagan designated July as
National Ice Cream Month and declared that the third Sunday in July would forever
be National Ice Cream Day. When he made his declaration, he stated that the two
events should be observed with "appropriate ceremonies and
activities."

We're more than happy to oblige. But, soggy cones?
Forget it. Give us our ice cream oozing over a warm crêpe or pancake any day of
the week. In fact, the first 'cones' were probably a long-lost relative of
pancakes and crêpes any way...

The inside
scoop on the first ice cream cone

The popular story of the world's first ever ice cream
'cone' is that it was actually made out of a waffle – which is of course a
not-so-distant cousin to the pancake and the crêpe. In 1904, St Louis, Missouri,
hosted the Worlds Fair. Demand for ice cream was high and vendor Arnold
Fornachou had run out of paper dishes to serve his ice-creamy goodness to
hungry fair-goers. At the next stall, Ernest Hamwi was selling waffles. He rolled
some up into cones and gave them to Arnold to serve his ice cream. And so the
ice cream cone was born.

That's one version of the story anyway. Whatever the
truth, like the history of the crêpe , the history of the ice cream is a story of
innovation – and of human ingenuity when it comes to satisfying the hankering
for scrumptious food. In this spirit, here are a few of our favourite ice
cream, pancake and crêpe combos.

Super
Sundae

Warm through a stack of our light-as-a-feather American pancakes, dollop three scoops of chocolate
ice cream on top, add some chopped banana, drizzle with warm chocolate sauce,
scatter over vermicelli and prepare to be taken to chocolate heaven.

Ruby
Tuesday

Looking to offset your ice cream guilt? Get fruity.
Take a warm American pancake as your base, pile on juicy red strawberries, raspberries
and red currants, add a (modest) scoop of your favourite ice cream and dig in
to your fruity treat – we can't resist adding a dollop of Cornish clotted
cream.

Cheeky Cherry

Place a scoop of the creamiest vanilla ice cream in
the centre of a warmed Sweet Crêpe, add a spoonful of plump cherries, cooked
with a splash of water and a sprinkle of sugar, and wrap inside the crêpe. Pour
over a glug of melted dark chocolate and serve with fresh ripe cherries.

Hungry for
more? Why not try a snow pancake?

Ice cream isn't the only food to have captured the
culinary potential of snow. As pancake fanatics, we were fascinated to discover
that snow has also been used as a leavening agent in pancake batter. Miss Parloa's New Cookbook (1881)
records how snow was added at the last minute to an apple batter mixture,
before being dropped into boiling fat, to produce a delicious fritter-like dish,
known as a snow pancake.

At Crêpe Cuisine we're passionate about pancakes and
crazy about crêpes, why not get in touch to discuss what we can do for you?